In this recipe the rich smoky flavor of the paprika and char of the grill play incredibly well with the sweet lobster like flavor of Argentine red shrimp. The pan roasted almond enhance the flavors and add texture to the dish.
2 pounds whole head on Argentine red shrimp 10-20 count or 1 1/2 pounds raw peeled and deveined shrimp
1 Tbsp smoked paprika
8 oz raw whole almonds
2 Tbsp olive oil
salt to taste
Use kitchen scissors to cut the shell from just behind the head down the back of the shell to right before the last segment of the tail. Peel the shell off leaving the tail on. Add the olive oil and smoked paprika to a mixing bowl and stir together. Place the shrimp into the bowl and coat with the paprika and olive oil. Heat the grill to medium high and place the shrimp on it. After two minutes flip the shrimp over and grill on the other side for an additional two minutes or until the shrimp are cooked through. Place on a platter and sever immediately.
Server with lemon wedges
Serve with a nice green salad
Serve with a loaf of rustic bread
© Todd Wendt 2016 All rights reserved